In the period from late August to late September, every member of the cooperative carries its harvested grape to the cooperative factory thus starting the initial and main production step of the wine.
the stalks separated from the rest, are then sent to specific containers by means of auger machineries or destemmers for their disposal. The crushed grapes can be processed in two different ways.
1. they can be led to the wine fermenters where the so-called MACERATION takes place.: the skins release their substances to the juice, among them their color. Depending on the type of vinification ( in red, rosé, white) the skins stay in contact with the must for more or less time.
2. they can be sent directly to the pneumatic presses. From the crushed grapes the rosé free-run wine and the darker press juice are obtained. They will be pumped off into separated tanks for the clarification and refrigeration before alcoholic fermentation.
After pressing, the fruit refuse must be distilled or sent to the factories processing the Oenocyanin.
The fermentation ends when the sugars are converted into alcohol and the initial must becomes wine. At this stage the first racking is carried out to separate the clearest part of the product removing the sediment.
the following step is the centrifugation, needed to remove the suspended solids in the wine after the alcoholic fermentation with which the wine is more or less turbid. Filtration is the stage subsequent to centrifugation and has the purpose of clarifying the wine. By means of a by-pass filter and with the aid of fossil flours holding the microscopic particles still in suspension, the wine is perfectly brilliant and clarified (polishing filtration). The other filtration is achieved through cross-flow filters.
The fermentation by yeasts added to the basic must causes yeast cells to feed on the sugars in the must and multiply, producing carbon dioxide gas. Carbon dioxide causes overpressure which generates a layer of mousse, known as the cap. The second fermentation takes place at controlled temperature between 16-20° C in special closed containers, called autoclaves. The Carbon dioxide produced remains dissolved in the wine, thus creating the famous “bubbles” of Lambrusco. After reaching the overpressure and the desired decreased percentage of sugars, to lock the second fermentation, the wine is cooled down from 16-20° C by lowering the product to 0° C. After the second fermentation, the wine is centrifuged to make it limpid and sparkling. The next phase is the cold tartaric stabilization and finally the polishing filtration for bottling. This is done using an isobaric filler to keep the bubbles dissolved in the wine.
The bottles, rigorously new, are washed with sterile water and the wine is microfiltered (this prevents the pasteurization which reduces the quality of the wine) to avoid a possible second fermentation of the wine itself once bottled, when not desired. In the case of the wines fermented in bottle on the contrary, the fermentation is needed.
The bottles are then capped with a natural cork, a wire cage and a capsule applied to the neck of the bottle. Next the bottle is labeled and packed into boxes. The entire production process is tracked from the beginning, i.e. from the entrance of the grapes into the cooperative until the bottles are on sale on the shelf of the shopping centers.